Kale Cakes With Sweet Hot Peppers Recipes

SPICY KALE AND CORN STUFFED CHICKEN BREASTS

Spicy Kale and Corn Stuffed Chicken Breasts image

Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.

Provided by Food Network Kitchen

Categories main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons olive oil
5 1/2 ounces frozen chopped kale (about 2 cups)
2 cloves garlic, finely chopped
Kosher salt
1/3 cup frozen whole kernel corn
2 ounces pepper jack cheese, grated (about 1/2 cup)
Four 8-ounce boneless skinless chicken breast halves
Freshly ground black pepper
1/2 cup low-sodium chicken broth
1 teaspoon all-purpose flour
1 1/2 teaspoons fresh lemon juice

Steps:

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.

SWEET PEPPER PASTA TOSS WITH KALE

Sweet Pepper Pasta Toss with Kale image

This recipe was inspired by a similar recipe I received in my produce box from Full Circle Farm in Carnation, WA.

Provided by MOTTSBELA

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

1 (8 ounce) package uncooked farfalle (bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 52 g, Cholesterol 50.5 mg, Fat 17 g, Fiber 3.9 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 643.9 mg, Sugar 5.1 g

KALE CAKES WITH SWEET HOT PEPPERS

Kale Cakes with Sweet Hot Peppers image

Kale can be tough to work with as it's generally bitter, but this recipe makes it tasty! Versatile, this dish can be served as a savory breakfast dish or main dish at dinner.This recipe was adapted from Regina Schrambling's Collard Squares.

Provided by melissa-henry

Categories Breakfast Eggs

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ red onion, chopped
5 cloves garlic, minced
1 bunch kale, stems removed and chopped
1 teaspoon tamari sauce
1 cup grated Romano cheese
¼ cup whole wheat bread crumbs
6 eggs, beaten well
1 bunch fresh oregano, chopped
1 pinch sea salt and ground black pepper to taste
2 teaspoons olive oil
5 pickled picante peppers (such as Trader Joe's Peri Peri Peppadrops®), chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil over medium-high heat in large heavy skillet. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 2 minutes. Add kale and continue to stir until kale is wilted, about 5 minutes. Place kale mixture in a large bowl.
Gently toss kale with tamari sauce, Romano cheese, whole wheat bread crumbs, eggs, oregano, sea salt, and black pepper until well combined.
Lightly coat an 8x8-inch baking pan with 2 teaspoons olive oil; pour in egg and kale mixture. Distribute chopped pickled picante peppers on top.
Bake in the preheated oven until eggs are well set and the top is lightly browned, 20 to 25 minutes. Cut into squares to serve.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 21.5 g, Cholesterol 276.5 mg, Fat 21.7 g, Fiber 3.4 g, Protein 23.1 g, SaturatedFat 8.1 g, Sodium 703.2 mg, Sugar 1.4 g

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